Ingredients
3 cups water2 teaspoons reduced-sodium chicken bouillon granules1/2 teaspoon dried thyme4 celery ribs and leaves2 medium carrots, thinly sliced2 cans (11-1/2 ounces each) condensed split pea soup, undiluted1 cup cubed fully cooked hamShaved Parmesan cheese, optional
Preparation
In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
